Meat-like protein food product



Jan. 6, 1970 w. T. ATKINSON 3,

MEAT-LIKE PROTEIN FOOD PRODUCT Filed March '7, 1969 WILLIAM 1'. ATKINSONINVENTOR BY M 7 1 7 W! ATTORNEY United States Patent 3,488,770 MEAT-LIKEPROTEIN FOOD PRODUCT William T. Atkinson, Minneapolis, Minn., assignorto Archer Daniels Midland Company, Minneapolis, Minn., a corporation ofDelaware Continuation-impart of application Ser. No. 587,939, Aug. 17,1966, which is a continuation-in-part of application Ser. No. 369,189,May 21, 1964. This application Mar. 7, 1969, Ser. N 0. 798,459

Int. Cl. A23i1/14 U.S. Cl. 99-17 Claims ABSTRACT OF THE DISCLOSURE Ahydratable food product is obtained by forming a protein mix of aproteinaceous material having a protein content of at least 30 percent,and preferably a solventextracted oil seed protein material, with 20-60percent of water based on the weight of the protein mix, masticatingthis mix at temperatures substantially above .the boiling point ofwater, and thereafter extruding this mix at elevated pressures andtemperatures through an orifice into a medium of lower pressure andtemperature.

This application is a continuation-in-part of application Ser. No.587,939, filed Aug. 17, 1966, which in turn is a continuation-in-part ofapplication Ser. No. 369,189, filed May 21, 1964, now abandoned.

The present invention relates to the production of meatlike foodproducts from vegetable, fish, and similar protein sources. Moreparticularly, the present invention relates to the production of proteinstructures having a texture and appearance very similar to muscleprotein found in common meat products like steaks, fowl, chops, hams,and the like. The present invention further relates to a process forpreparing meat-like protein products.

The preparation of meat-like food products from other protein sourceshas long been an aim of the food industry. Heretofore, foodtechnologists have relied in many instances on the art developed in theproduction of synthetic fibers for the textile industry to producemeatlike products from other protein sources which simulate the fibrouschewing quality of meat. Thus, U.S. Patent No. 2,682,466, U.S. PatentNo. 2,730,447, and related patents described the preparation of proteinfibers by solution or colloidal dispersion of protein in an aqueousalkaline phase, passing such solution through a spinnerette and into anacid coagulating bath and recovering and stretching the resultingfibers. The stretching is required to impart toughness or chewiness tothe product. The fibers are then coated with an edible binder whichholds the fibers in place or causes them to adhere to each other. Thefinal product is obtained by compounding the fibers into a tow which isthen cut into suitable length and packaged.

In another method such as described in U.S. 2,830,902 and U.S. 2,813,025and related patents, a solution of protein is formed which is thenprecipitated under agitation at elevated temperature by lowering the pHof the solution. The resulting precipitate may then be admixed with abinder and stirred into a uniform paste which can be shaped into anyform desired, such as strands. The resulting strands are autoclaved withsteam to give rise to the final product.

Both of these principal methods of preparing meat-like 3,488,770Patented Jan. 6, 1970 ICC products from other protein sources sufferfrom a number of disadvantages, Thus, both methods require the proteinto be in pure or substantially pure form and hence require a separationfrom available protein-containing materials. Furthermore, theseprocesses require modifiers such as binders to simulate the texture ofmeat. Additionally, the resulting product is diflicult to handle,package, and store. Another significant disadvantage of these prior artmethods is the fact that most of the resulting meatlike products cannotbe cooked without structural disintegratlon.

It is, therefore, an object of the present invention to provide aprotein product of meat-like texture, appearance, and consistency.

It is a further object to produce such meat-like products frominexpensive proteinaceous raw materials.

It is a further object of the present invention to produce a proteinproduct which can be readily packaged, stored, and sold without the useof sealed containers.

A particularly important object of the present invention is to provide aprotein product in dehydrated form which does not disintegrate oncontact with boiling water, and which, therefore, can be hydrated and onhydration by steaming or boiling has the texture, appearance, andcoherence of cooked meat.

Other objects of the present invention will be apparent hereinafter.

The protein product of the present invention is obtained by theextrusion of moistened, proteinaceous material in the form of a plasticmass at elevated temperatures through an orifice into a medium of lowerpressure to result in a porous, protein-containing product ofplexilamellar structure which can also be characterized by its open cellstructure in which a majority of cells have a length-to-Width ratio ofgreater than one, the length being measured in the direction ofextrusion and the width being measured in the transverse direction.

The protein extrudate of the present invention is a tough, resilient,dry to semi-dry, open celled, funicular structure made up of interlaced,interconnected funiculi of varying width and thickness. The majority ofthe cells defined by this plexilamellar protein structure are irregularin shape but are characterized by greater length in the direction ofextrusion than average width as measured in the transverse direction.The extrudate thus obtained can be hydrated by cooking in hot aqueoussystems such as boiling water. Such action will cause the extrudate tofurther expand and swell and give rise to a product having the texture,appearance, and coherence of cooked meat. Thefigure shows aphotomicrograph of a section, cut in the machine direction, of theplexilamellar extrudate on hydration.

The process employed to form the plexilamellar protein of the presentinvention comprises, more specifically, admixing the protein-containingraw material with water to form a protein mix; masticating the proteinmix at a temperature above 250 F., preferably at a temperature above 300F., and under suflicient pressure to maintain the water in the proteinmix and cause the formation of a plastic mass; causing unidirectionalflow of such plastic mass; and then extruding the plastic mass throughone or more flow-restricting orifices into a medium of lower pressureand temperature in which the water will be released as steam. Theformation of the plastic mass constitutes one of the critical featuresof the described process to result in plexilamellar protein.

The term plastic mass as employed herein is meant to define adeformable, fiowable material in which the protein is the continuousphase and in which the original particulate protein employed as thestarting material can no longer be determined by visual microscopicexamination. It is theorized that most protein-bearing materials containthe protein in encapsulated form and that protein therefore does notconstitute the continuous phase. The shearing action in the masticatingor plasticizing step of the present invention causes the cellularprotein structure to be ruptured and the protein to be released as thecontinuous phase. In addition, the proteinwater mixture in the processof being sheared is also subjected to unidirectional flow during theformation of the plastic mass. This is believed to cause orientation oralignment of the protein macromolecules and is believed to be, at leastin part, responsible for the structure, hydratability, and chewabilityof the plexilamellar protein. Although a wide variety of equipment canbe employed to accomplish the aforesaid process steps, it will beapparent that extruders of the type employed in the fabrication ofthermoplastic resins are eminently suited to the process of the presentinvention. These extruders, comprising a heated barrel, a rotating screwwithin the barrel, and an extrusion die at the front end of the barrel,provide the necessary masticating action at the desired pressure andtemperature to cause the formation of the plastic mass. The rotatingscrew builds up to the pressure required to cause the mass to flowunidirectionally and to push the plastic mass through the restrictedorifice in the extrusion die, giving rise to the pressure differentialacross the die orifice required to cause the formation of theplexilamellar extrudate. The barrel in combination with the rotatingscrew creates, in effect, a closed chamber which prevents the release ofthe steam from the protein mix until it emerges from the die. As aresult of the pressure differential across the die orifice, the steam isreleased and causes the expansion of the protein extrudate.

Although the following explanation of the unique properties of theplexilamellar protein is not to be considered as binding, it is givenfor a better understanding of the novel product of the presentinvention. Thus, it is believed that the tough, resilient structure ofplexilamellar protein which allows it to be cooked for long periods oftime without disintegration into mush is the result of two-foldorientation occurring in the extrusion. Thus, molecular orientation isinduced when the protein mix is transformed into a plastic mass duringmastication and when the resulting plastic mass is pushed through theorifice under pressure. Since the expansion of the extrudate onemergence from the die is not limited to the direction of flow, it willbe apparent that the resulting extrudate may contain some multiaxialorientation and this may add to the cause of the unique properties ofplexilamellar protein.

The process of the present invention is not limited to any particulartype of protein. Any type of edible protein of vegetable, fish, oranimal origin can be employed. The term proteinaceous material orproteincontaining material as employed herein is intended to define anedible material having a protein content of at least 30% by eight. Theprotein can be employed in substantially pure form, in water-solubleform, or, as is preferred, in the form of flakes or flour, genericallyherein referred to as meal. Preferred proteinaceous materials areobtained by solvent extraction of oil seeds such as peanuts, cottonseeds, sesame seeds, or soybeans. Solvent extraction of oil seeds toremove oil and other fatty materials is well-known in the art and thusneed not specifically be described. Removal of oils and fatty materialsaids in the formation of products having the properties described forthe plexilamellar protein of the present invention. The oil seed mealswhich have protein concentrations of 40 to 70% are preferred since theycan be extruded into the plexilamellar product of the present inventionover a broad range of conditions. Finely divided protein flour is lesspreferred because of its higher lubricity and its lesser tendency toshear and orientate. Although the proteinaceous material can be dilutedwith non-proteinaceous fillers such as cereals, wheat flour, orstarches, such is not preferred since the addition of such materials inany significant concentrations, i.e. above 10%, interferes in theformation of a plexilamellar extrudate having superior rehydrationproperties. The protein concentration of the protein material to beextruded should, however, in any event, be maintained at a level above30%, since otherwise the added filler will interfere in the formation ofthe continuous protein phase and its orientation in the masticatingstep.

The nature of the extrudate, for any given starting material, isprincipally governed by the concentration of water in the protein mix,the temperature to which the protein mix is heated during the extrusion,and the pressure developed in the extruder. The presence of water isessential for two reasons: it plasticizes the protein mix to form thenecessary plastic mass, and it causes the expansion of the extrudate. Ittherefore follows that an increase in the concentration of water willresult in greater plasticization and a higher degree of expansion.However, as is well-known, proteins contain Water which is not releasedat the temperatures employed for extrusion and thus is unavailable forplasticization. The concentration of such nonreleasable water is notconstant and increases with decreasing extrusion temperatures as well aswith increasing protein concentrations in the protein mix fed to theextruder. It will also vary with the nature of the proteinaceousmaterial employed. Hence, the minimum concentration of water necessaryto obtain the formation of the plexilamellar extrudate will vary, butshould be at least 10 to 15% above the nonreleasable waterconcentration. If the water concentration becomes too high, the fluidityof the protein mix is too high to allow the necessary shearing actionduring the masticating step. The resulting expansion may also cause agreater than desired cell structure. In general, the total concentrationof water should be within the range of 20 to 60% by weight of theprotein mix.

Since the expansion of the extrudate normally occurs at atmosphericpressure, the minimum temperature to which the protein mix must beheated in order to cause expansion of any degree is the boiling point ofwater, 212 F., in order to cause steam expansion of the extrudate.However, to produce a product having good stability in the presence ofboiling Water, it is desirable for the extrudate to emerge from theextruder at a temperature of at least 250 F. and preferably above 300 F.The application of a vacuum to the extrudate may, of course, allow theuse of somewhat lower temperatures. Temperatures of at least 250 F., andpreferably 300 F., are furthermore necessary in the mastication of theprotein mix to form the desired plastic mass. The necessity of suchtemperature is not clearly understood, although it is believed thatstructural changes occur in the protein which allows it to assume aplastic flow.

An increase in the extrusion temperature, i.e. temperature of theprotein mix during extrusion, other variables being maintained constant,will result in a more delicate funicular structure. The absolute upperlimit of the extrusion temperature is dictated by the stability of theprotein mix, and extrusion temperatures should not be so high as tocause substantial degradation of the protein or any additive beingpresent. Since the physical structure of the product is affected byextrusion temperatures, the preferred temperatures are those which giverise to the desired structure. This is readily establishedexperimentally. In general, the extrusion temperature is maintainedwithin a range of 250 to 450 F. and preferably within a range of 300 to400 F. The extrusion temperatures referred to are applicable to theplasticizing zone in the extruder and the die orifice.

The formation of the plastic mass from the protein mix and its extrusioninto plexilamellar protein also requires sufficient pressure to maintainthe plasticizer, i.e. the water, dispersed in the protein mix and alsosufiicient pressure to shear the protein particles and cause the proteinto become the continuous phase. The pressure is also employed to causethe unidirectional fiow of the plastic mass, i.e. flow through thehelical path formed by the extruder screw and barrel, in theplasticizing section of the extruder and out of the extruder orifice.The use of minimal pressures, however, will not yield a product which isstable in boiling water. Thus, while it is possible to extrude withmerely sufiicient pressure to cause fiow of the material through thebarrel, substantially higher pressures are necessary to produce therequired plexilamellar structure for extrudate which is stable inboiling water. The required pressure can be obtained by various meanssuch as increasing the screw speed, decreasing the size of the orifice,or increasing the compression ratio of the screw.

Upper limits of pressure are generally dictated by the particularextrusion equipment employed. However, too high pressures result in thediscontinuous extrudate caused by excessive shearing which is generallynot desirable. The design of the extrusion orifice is a matter of choiceand may vary from a slit or band orifice to a circular or squareorifice. It should only be remembered that the extrusion orifice shouldnot be so large that the extrusion equipment cannot produce thenecessary pressure to cause the formation of plexilamellar protein. Ingeneral, the extrusion pressure as measured by the pressure drop acrossthe orifice should be at least 100 psi. and preferably in the range ofabout 250 to about 900 In order to produce a commercially acceptableextrudate which can be rehydrated. in hot water or steam while retaininga meat-like structure, it is necessary that both temperature andpressure be maintained well above the minimum levels which would bebarely sufficient to cause extrusion through the orifice and steamexpansion of the extrudate. In general, temperatures above 250 F.,preferably above 300 F., and pressure within the extruder above 250p.s.i., preferably above 500 p.s.i., will yield a satisfactory product.A reduction of either the temperature or the pressure to a lower levelwill have serious adverse effect upon the structure of the extrudate andits resultant ability to retain its form upon rehydration in hot water.

Various additives can be blended into the protein mix to improve itsextrusion characteristics or to alter the nature of the hydratedextrudate with respect to texture, firmness, and cohesion. Thus, ingeneral, the pH of the protein mix is adjusted to be within a range of5.0 to 8.5 and preferably within a range of 6.5 to 7.5. At pH levelsbelow 5.5, the extrusion becomes difficult in standard extrusionequipment in view of the reduced flow of the protein mix whentransformed into a plastic mass. The hydrated extrudate furthermore maybe too rubbery from the standpoint of chewing and too sour from thestandpoint of taste. Increasing the pH from this low level results inincreased tenderness. A pH level above 8.5 may result in a bitter taste,making the product unsuitable for consumption.

Sodium chloride can also be used as an additive. It is generallyemployed in concentrations of up to 3% based on the protein mix. Theaddition of sodium chloride also increases the firmness of the hydratedproduct and, thus, sodium chloride may be used to complement the effectof pH. However, addition of too much sodium chloride can result in poorextrusion.

A third valuable additive is a soluble calcium salt such as calciumchloride. Calcium ions act as crosslinking agents which bridge theprotein intermolecularly as well as intramolecularly. This bridging isparticularly desirable when the concentration of the protein-containingmaterial of the composition to be extruded drops below 50%. The bridgingimproves the shearing action occurring during extrusion and expansion.Increased shear will result in a more fibrillated plexilamellarstructure, resulting in a finer texture on hydration, and also will giverise to a higher degree of firmness and chewiness. In general, theconcentration of the calcium salt should not exceed 3% of the proteinmix.

It will be appreciated that various other flavoring and coloringadditives normally added to meat-like protein products can also be addedto the protein mix of the present invention prior to extrusion.

The plexilamellar extrudate emerges from the extruder as one or morecontinuous bands or strands. It is, in general, desirable to cut theextrudate into pellets or chunks for easier packaging, handling, orstoring. Depending on the extrusion conditions employed, a substantiallydry or slightly moist extrudate (e.g. having a total moisture content ofabout 15-30%) is obtained. From a standpoint of storage andtransportability, it is desirable to dry the moist extrudate prior topackaging. In the dried state, the plexilamellar structure of theextrudate is compacted but not eliminated. The density of the dryproduct can range from 0.25 to 1.50 grams per cubic centimeter; moreoften, the density will be from 0.5 to 1.3 grams per cubic centimeter.The hydration of the plexilamellar extrudate is readily achieved bycontact with water, preferably at elevated temperatures. Thus, the driedextrudate may be simmered or pressure-cooked in water, and readilyswells and expands to result in a texture similar to that of cookedmeat. The texture of the hydrated extrudate can be varied to assume thestructures of known cooked meat products by changing the extrusionconditions, particularly extrusion temperatures, the pH of the proteinmix, and the nature and amount of additives such as the sodium andcalcium salts. Higher extrusion temperatures, lower pH, and addition ofcalcium chloride can change the texture of the hydrated product fromthat of cooked chicken meat to that of cooked beef.

The plexilamellar extrudate of the present invention is characterized byits ability to be rapidly and uniformly hydrated and its ability toabsorb sufficient water to give it the chewiness and texture of cookedlean meat. The chewiness and texture of a coherent protein product is inpart affected by its water content. It is, therefore, highly importantthat, in preparing the protein product for consumption, it containsenough water to reflect the chewiness of lean meat. A protein productcontaining too much water normally is too soft and mushy to resemblemeat, whereas a protein product not containing enough water is normallytoo hard and either brittle or tough, depending on its preparativehistory. In preparing a cooked product from a dry or slightly moistprotein product such as is produced in the present invention, it isnecessary to bydrate the product. It is advantageous for the proteinproduct to absorb a large quantity of water since the amount of water orother liquid absorbed adds directly to the weight of the hydratedproduct. The plexilamellar product of this invention retains its tough,meat-like texture even when it absorbs an amount of water equal to manytimes its own weight. The extent of water absorption is illustrated asthe hydration ratio, by which is meant the weight ratio of the hydratedproduct to the product prior to hydration obtained by immersing a sampleof the product in boiling water for 15 minutes. The plexilamellarprotein products of the present invention have hydration ratios rangingfrom 2.0 to 8.5 and preferably in the range of 2.5 to 6.0. Ordinarilythe hydration ratio will be from 2.5 to 3.5. In this range, the hydratedproduct exhibits the chewiness of lean meat.

It is likewise important that the protein product of this inventionexhibit sufiicient toughness to provide the mouth feel and chewiness ofmeat. An appropriate means of measuring this property is by determiningthe shear strength, i.e., the maximum stress the material can developunder the shearing forces. It is clear that chewing subjects the productto shear and the stress of the product determines, in large part, itssimilarity to meat. Of course, different types of meat have differentresistances to shear; for example, steak can withstand a much greatershear than can hamburger or sausage. In this invention, the shear whichthe hydrated products can withstand ranges from 100 to 1500 pounds, moreusually from 200 to 100-0 pounds. Ordinarily, the shear force will befrom 400 to 600 pounds.

The invention is further illustrated by the following examples in whichall parts are by weight unless otherwise indicated.

EXAMPLE 1 The following components, listed in the order of theiraddition, were mixed in a ribbon blender at 120 F. for about 20 minutes:

11350 g. of extracted soy-bean flakes prepared according to US. PatentNo. 3,100,709 by Twila M. Paulsen, issued Aug. 13, 1963, containing 50%soy protein and 6.5% moisture;

45 ml. of 50% hydrogen peroxide for purposes of flavor and odor controldiluted in 380 ml. of Water;

1700 g. of imitation beef seasoning;

3785 ml. of water;

90 g. of 97% pure sodium hydroxide; and

340 g. of calcium chloride dissolved in 500 ml. of water. The resultingcomposition contained 30% moisture and 3% calcium chloride, and wasextruded in a Prodex 1%, inch extruder equipped with a mediumcompression screw and an extrusion die containing eight inch diameterorifices. The extruder was maintained at a temperature of 350 F. at theextrusion die and the front end of the barrel. The screw was rotated atthe rate of 176 r.p.m.

The product expanded rapidly on emerging from the die while releasingsteam. Substantially dry plexilamellar protein strands were obtainedwhich were cut into 0.5 inch lengths by a rotating knife. The resultingproduct was autoclaved at 15 p.s.i. steam for 60 minutes. The hydratedproduct resembled beef in appearance and had firm and chewy eatingcharacteristics.

EXAMPLE 2 The following components, listed in the order of theiraddition, were mixed in a ribbon blender at 120 F. for about 20 minutes:

11350 g. of the extracted soybean flakes of Example 1 I The resultingcomposition contained 30% moisture, had a pH of 6.5, and was extruded inthe extruder described in Example 1. The extruder was maintained at atemperature of 250 F. at the extrusion die and the front end of thebarrel. The screw was operated at 176 r.p.m. and the pressure developedat the front end of the extruder was 1750 p.s.i. The dried plexilamellarextrudate absorbed 3.65 g. of water per g. of dry extrudate, was whitein color, fibrous in appearance, and resembled dried chicken meat. Thehydrated, unfiavored product was firm to slightly chewy and bland inflavor.

EXAMPLE 3 Employing the procedure of Example 2, a blend of the soyflakes of Example 1, 1% sodium chloride, 1% calcium chloride, and 30%moisture, having a pH of 6.15 was extruded at a temperature of 275 F.The extrudate was tough and strongly fibrillated. The dried product wassimmered in water, retained its shape, and

had a fibrous texture. Extrusion of the same material at F. resulted inan unfoamed, soft, gel-like, amorphous extrudate which completelydisintegrated on simmering in Water. 1

EXAMPLE 4 The soy flake composition of Example 1 containing 50% waterwas extruded at a temperature of 325 F. using the procedure of Example2. Feed and extrusion were difiicult to maintain continuously in view ofthe limitations of the equipment employed. The extrudate, however, wasplexilamellar in structure and could be hydrated into a firm texturewithout disintegration.

EXAMPLE 6 The following components were employed in the amountsindicated to prepare the protein mix:

Kaysoy 50A, commercially available soy flakes 1118... 233.0 Chicken loafseasoning lbs 11.5 Corn starch lbs 2.5 NaCl 'lhs 2.0 CaCl lbs 0.733NaOH, dry flakes, 97% g 120.0 Water lbs 86.0

The soy flakes were transferred to a ribbon blender at F. and blendedwith the slow addition of 60 lbs. of water. Upon complete addition ofthe water, blending was continued for 7 to 8 minutes. To the blend wasthen added the sodium hydroxide with additional blending for about 15minutes. A solution of the calcium chloride in 26 lbs. of water was thenadded to the blend and mixing was continued for an additional 7 to 8minutes. A crude mixture of the sodium chloride and the chicken loafseasoning followed by the corn starch was then added. Mixing was thencontinued for an additional 15 minutes. The resulting protein mix wasthen cooled to room temperature.

The resulting protein mix was then extruded in a Prodex 1% inch extruderequipped with a medium compression screw and an extrusion die containingeight X inch diameter orifices. The temperature of the protein mix inthe feeding zone of the extruder was maintained at 300 to 305 F. byheatingthe extruder barrel to 200 F. The temperature of the protein mixin the plasticizing zone was maintained at 320 to 330 F. by maintainingthe extruder barrel at 320 F. The extrusion die was maintained at 310 F.The extruder screw was operated at maximum speed to result in a pressureof 550 p.s.i. in the plasticizing zone and a pressure at the entrance ofthe die of 300 p.s.i. The continuous plexilamellar protein extrudate wascut into chunks by a rotating cutter. The extrudate exhibited ahydration ratio of 3.75.

Similar results are obtained if instead of the soy flakes used in theforegoing examples a soy protein obtained by isoelectric pointprecipitation of protein solubilized from soy flakes, whale flourproduced by the solvent extraction of whale meat, solvent extractedpeanut meal, ground nut meal, cottonseed meal, or commercial casein isemployed.

As illustrated in the foregoing examples, the hydrated plexilamellarprotein of the present invention has the texture, appearance, and eatingcharacteristics of cooked meat. Plexilamellar protein is readilyproduced on a continuous basis and can be packaged, handled, and storedin the dry form without requiring canning. On hydration, the product canbe boiled, fried, roasted, and/or steamed without loss of shape ortexture. The versatility of the process of the present invention allowsthe formation of a wide variety of edible products of difiering textureWithout destroying the unique characteristic of the product of thepresent invention; namely, its similarity in texture to cooked meat andits retention of texture and shape on hydration. The flexibility of theprocess of the present invention also allows the addition of modifierswithout changing the basic nature of the product. It is eminently suitedfor the conversion of inexpensive, impure proteins, e.g. soy meal, intohighly attractive meat-like products of high nutritional value.

From the foregoing description of specific embodiments of the presentinvention, numerous modifications and alterations will be apparent tothose skilled in the art, and it is intended that such be includedwithin the scope of the present invention.

What is claimed is:

1. An expanded food product comprising a solventextracted oil seedproteinaceous material having a protein concentration of at least 30percent, substantially free of non-proteinaceous fillers and having anopen cell structure, in which the majority of the cells have celldimensions of greater length than average width, the length of saidcells being substantially aligned.

2. An expanded food product consisting essentially of asolvent-extracted oil seed proteinaceous material having proteinconcentrations of at least 40 percent and having an open cell structurein which the majority of the cells have cell dimensions of greaterlength than average width, the length of said cells being substantiallyaligned, and a hydration ratio in the range of 2.0 to 8.5.

3. The expanded food product of claim 1 wherein the oil seedproteinaceous material is a solvent-extracted soybean material.

4. The expanded food product of claim 1 wherein the solvent-extractedoil seed proteinaceous material has a protein concentration of 40-70percent by weight.

5. The expanded food product of claim 1 containing from to 88% by weightof the product of water.

6. An expanded food product comprising a solventextracted oil seedproteinaceous material having a protein concentration of at least 30percent, being substantially free of non-proteinaceous fillers having aplexilamellar structure defining open cells of irregular shape, amajority of which have greater length than average Width and aresubstantially aligned, and being characterized by its meatlike chewinessand texture after hydration in boiling water for about 15 minutes and ahydration ratio in the range of 2.0 to 8.5.

7. Product of claim 6 wherein said oil seed is soy bean.

8. A tough, resilient, dry to semi-dry expanded food product comprisinga solvent-extracted soy bean material having a protein concentration ofat least 40 percent, being substantially free of non-proteinaceousfillers, and having an open-celled structure made up of interlaced,interconnected funiculi of varying Width and thickness, said funiculidefining the outlines of the substantially aligned open cells, amajority of which have greater length than average Width.

9. The product of claim 8 having a protein concentration of 40 topercent.

10. A food product having the texture, appearance and coherence ofcooked meat comprising the hydrated product of claim 8.

References Cited UNITED STATES PATENTS 2,791,508 5/1957 Rivoche 99-1313,047,495 7/1962 Rusofi et a1 99-14 3,102,031 8/1963 MacAllister et al.99-14 3,114,639 12/1963 Rivoche 99-100 3,119,691 1/ 1964 Ludington et al99-2 3,139,342 6/1964 Linskey 99-2 3,142,571 7/1964 McAnelly 99143,150,978 8/1964 Campfield 99-1 A. LOUIS MONACELL, Primary Examiner W.A. SIMONS, Assistant Examiner

